It’s Valentine’s day today and I thought cream buns would be a cute things to post. I’m not really one for pet names, but I think that “my little cream bun” would be a rather adorable term of endearment.
Anywho, I recently made these buns for a dear friend of mine (at his request!) and they were such a lovely treat to be able to share. They’re old school indulgence, the kind of thing I can picture my grandparents serving to friends at social events. They’re not showy, but they’re delicious and pretty enough to impress.
The buns in this recipe are not too sweet, they’re a perfect backdrop to the deliciousness of the mock cream and jam combination.
Cream buns with mock cream
- 1 sachet dry yeast
- 4 cups plain flour
- ¼ cup sugar
- ½ cup warm milk
- ½ tsp mixed spice
- 90g butter
- 1/3 sultanas
- 1 cup warm water
- 1 tbsp milk
Sift the flour into a separate bowl and mix in the rest of the sugar. Add in the mixed spices, then rub in the butter. Add in your sultanas and mix. Add the yeast mixture and water, then mix to a soft dough.
Preheat the oven to 200°C, line two baking trays with baking paper and set 6 buns on each tray. Allow them to rest, uncovered for 10 minutes, then brush with milk.
Pop the buns in the oven for ten minutes, then reduce the heat to 180° and cook for a further ten minutes. Make sure you swap the two trays at the halfway interval so that one batch doesn’t cook more than the other.
While the buns are cooling, make your mock cream by whipping the butter and icing sugar together until white. Mix in the vanilla and one tablespoon of warm water until glossy and smooth. When the first tablespoon of water is incorporated, add in the second tablespoon and mix thoroughly. When this is ready, spoon it into a piping bag fitted with a star-shaped nozzle and set to one side.